Free Recipe Vichyssoise Creme Glacee 2
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Vichyssoise Creme Glacee 2 Recipe
4 Leeks, washed & coarsely cho
2 ts Salt
-ped 2
c Milk
1 Onion, chopped
2 c Half&half
1 tb Unsalted butter
1 c Heavy cream
2 lg Russet potatoes, peeled & di
White pepper to taste
-ed, held in ice water
Fresh chives, thinly sliced
Vichyssoise Creme Glacee 2 Preparation
In a kettle, cook leeks and onion in the butter over low heat, stirring occasionally, until they are softened. Add the potatoes with the water and the salt. Simmer the mixture, covered, for 30-40 minutes, or until the potatoes are soft. Add milk and h&h and bring the mixture just to a boil, stirring. In a food processor, puree the mixture in batches, and strain it through a very fine sieve into a bowl. Stir the cream and white pepper into the soup and chill, covered, until it is very cold. Garnish with chives and serve cold. Makes about 11 cups. A Gourmet Mag. favorite, 1954, by Louis Diat, who was Chef de Cuisine at the NY Ritz-Carlton and a Gourmet contributor. He invented vichyssoise.
Cooking Temperature:
Recipe Serves: 8
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